Not only is it perfect this time of year as a warming desert, snack or even breakfast...it is filled with many minerals and health benefits that can only be found in the hearty buckwheat grain. Yes, I know it's confusing. Buck-wheat! It's gluten-free "wheat"! Well, buckwheat is just the name of the grain, and it is true that it is gluten-free and hearty to boot. Once you start making this cheap and hearty grain you will find it as flexible and versatile as brown rice or quinoa, and it has a very earthy flavor as well. I think I bought a pound of organic buckwheat for under 3 dollars and it makes so much when you only make a cup's worth, so a great frugal gluten-free resource as well.
Some secrets to the buckwheat grain...
-It is produced and eaten most by Russia and surrounding countries.
-"Soba" noodles, based in Japanese cuisine, is made purely from buckwheat flour
-Roasted and toasted raw buckwheat grouts are called Kasha
-It's gluten free, and full of iron, magnesium and many minerals
-Is helpful to the diabetic in reducing diabetic symptoms, it help reduce bad cholesterol with it's binding protein, and helps insulin production to help in reducing the chances of poly cystic ovarian syndrome in women. So it helps many very common issues in the 21st century health issues.
Some ways to use the buckwheat grain...
- Vegetable stir-fry's
-Use the flour in gluten-free baking (a great binding flour)
- Porridges, cereals, and puddings
-Pancakes, pies, and soups
Pre-Soaking buckwheat instructions...
Most grains need to be soaked, just for at least 6 hours, or overnight. So simple instruction would be to soak 1 cup of dry buckwheat groats in about 2-3 cups of pure water for 6 hours or overnight in a glass jar or bowl. After soaking in the water, rise under clean water and then cook on the stove top in 2 cups of pure water. Let the water boil, and then just like when you are cooking rice, turn off the heat when the water is gone and let sit 10 minutes or so to allow water to finish it's job, then fluff with a fork. It seems like the buckwheat just grows, because cooking one cup of dry buckwheat will turn into about 3-4 cup of cooked buckwheat. Use cooked in a recipe, or save the rest in the fridge in a glass container for the rest of the week. This brings me to my pudding recipe...
Buckwheat Coconut Pudding
3 cups of already cooked buckwheat groats
2-2 1/2 cups of So Delicious Coconut Beverage
1 TB of unrefined coconut oil (optional)
1/3 cup of flax meal
1/2 cup of shredded coconut
1/2 cup of organic raisins
1/4 cup of agave nectar
1 ts. of ground cardamon
1 ts. or desired amount of cinnamon
1/4 cup of full fat coconut milk from the can
and some leftover shredded coconut for topping
Cook the buckwheat and coconut milk in a smaller saucepan on the stove for 5-10 minutes before adding the rest of the ingredients. Stir in the flax meal and shredded coconut to start to thicken up the mix, and then add the raisins and spices last. Add more coconut milk if you want it "waterier".
Cook for about 10-15 minutes, until a creamy mixture and the coconut milk is creamed perfectly with the grain. Top with full cream coconut milk and shredded coconut. Serve hot from the stove, or cooled works as well. It doesn't have to only be a winter dish.... if you want to cool, and add some fruit like mango, berries, or other favorites... then it cool be a cooled pudding dessert as well.
I hope this recipe keeps you warm and well friends! Have a great week, much love to you!